Turkish Delight Lower Sugar Version Recipes

TURKISH DELIGHT

Steps:

• Oil an 8-inch-square baking pan, and set aside. Place the sugar, 1 cup water, and lemon juice in a small saucepan, and stir to combine. Place over medium-high heat, and bring to a boil. If there are sugar crystals on the side of the pan, brush down with a pastry brush dipped in water. Clip on a candy thermometer, and heat to 240 degrees. Remove sugar syrup from the heat, and set aside.
• Combine 3/4 cup cornstarch, cream of tartar, and 3/4 cup water in a medium saucepan, and whisk until smooth and fully combined. Bring the remaining 1 1/2 cups water to a boil in a separate pan; add to cornstarch mixture, whisking constantly. Place over medium heat, and cook, whisking constantly, until the mixture becomes quite thick and just comes to a boil.
• Pour the sugar syrup into the cornstarch mixture, whisking constantly, and reduce heat to medium. Gently simmer for 1 hour 15 minutes, stirring frequently.
• Stir in rose water, food coloring, and almonds, if using. Pour into the prepared pan, and let set overnight. Combine the confectioners' sugar with the remaining 1/4 cup cornstarch. Sprinkle some of the mixture in an even layer over a cutting board, and unmold the Turkish delight onto it. Sprinkle the top of the candy with more of the sugar mixture. Using a sharp knife, cut into 1-inch squares. Let sit uncovered overnight. Just before serving, dust with the remaining sugar mixture. Store at room temperature in an airtight container for up to 2 weeks.

TURKISH DELIGHT

Steps:

• Oil a shallow square metal or silicone baking tray, about 18 x 18cm. Put the sugar in a pan with the cream of tartar and 500ml water and heat gently at first, stirring so that the sugar melts. Then, turn up the heat and boil for 10-15 mins until the mixture is a little more syrupy. If you have a sugar thermometer, it should reach 115-118C.
• Stir the cornflour into 150ml water, then, whisking all the time, pour it into the sugar syrup. Keep whisking, until everything combines to make a smooth, gloopy mix. Take out the whisk and start to stir with a spatula or spoon over a medium heat. Keep stirring until the mixture is thick enough to see a clear line drawn through it with the spoon and it starts to leave the sides of the pan. It will be very thick and make big bubbles that burst as it cooks, so be careful. This can take up to an hour. Test the mix by dropping a small amount into very cold water; it should form a ball that can be pressed gently when cold and that will feel a little springy.
• Stir in the rosewater or rose syrup and the food colouring, if using, then pour everything into the tray and level the top. Leave to cool and set completely. Sieve some cornflour and icing sugar together over a board and carefully turn out the Turkish delight. Cover it with more icing sugar and cornflour and cut it into cubes with a sharp knife. Dust with yet more of the icing sugar mixture and move the pieces apart so they can dry. Can be stored openly or in small cardboard boxes or bags for up to 1 week.

TURKISH DELIGHT

Steps:

• Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.
• Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
• Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8x8-inch pan generously with confectioners' sugar. Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
• When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners' sugar. Store at room temperature in an airtight container.

TURKISH DELIGHT - LOW(ER) SUGAR VERSION

Steps:

• Combine sugar, 1 c water, cream of tartar, and flavoring(s) in a small saucepan and bring to a boil.
• In a separate bowl, combine cornstarch with remaining water, mix completely, and slowly stir into sugar mixture.
• Boil over medium-low heat for 20-30 minutes, until the mixture reaches "Firm-ball stage," or 245ºF (120ºC) on a candy thermometer.
• Apply non-stick cooking spray to a form (ice cube trays will do nicely), shallow pie pan, or jelly-roll pan.
• Pour the hot mixture into the pan or form and allow to set.
• When cool, release from form or cut into cubes as applicable and roll each piece in powdered sugar, granulated sugar, or coconut.
• Store at room temperature in airtight container.
• *with the exception of the sugar, cornstarch, water, cream of tartar, and cooking technique, this recipe may be altered according to taste and/or occasion.

TURKISH DELIGHT

Steps:

• Grease all of the insides of a 9 inch baking pan,then line with wax paper and grease the wax paper.
• In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat.
• Stir constantly until sugar dissolves.
• Allow mixture to boil.
• Reduce heat to low and allow to simmer, when the mixture reaches 240°F on a candy thermometer, take off the heat and set aside.
• Mix in cream of tartar, 1 cup corn starch and remaining water into saucepan over medium heat.
• Stir making sure all lumps are gone allow the mixture to begin boiling.
• Stop stirring when the mixture has a glue like consistency.
• Mix in the lemon juice, water and sugar mixture.
• Stir constantly for around 5 minutes.
• Reduce heat to low. Allow to simmer for 1 hour, stirring frequently.
• Do Not let it burn or stick to the pan.
• When the mixture has become a golden color, mix in rosewater.
• Pour mixture into pan lined with wax paper.
• Make sure that it is spread out evenly in the pan and allow to cool overnight.
• When it has cooled overnight, sift together confectioners sugar and remaining cornstarch.
• Turn over baking pan onto clean counter or table and with a oiled knife cut into one inch pieces.
• Coat with confectioners sugar mixture.
• You can serve it immediately or store it in an airtight container in layers separated with wax or parchment paper.